King Jaffe Jollof

Updated at: Thu, 17 Aug 2023 02:44:14 GMT

Step 1

In a medium saucepan, heat 1/2 cup of the grapeseed oil over high heat. When the oil starts to smoke, add the tomatoes. Leave the tomatoes to sizzle in the oil for several minutes without moving them around, allowing them to char on the bottom. It's okay if they get a little burnt. After about 5 minutes, flip the tomatoes and cook until they reduce and begin to break down.

Step 2

Meanwhile, in a bowl, combine the bell pepper and onion and toss with about 2 Tbsp of the oil, enough to lightly coat them.

Step 3

In a separate saucepan, heat the remaining 2 Tbsp oil over high heat. Add the bell pepper and onion and leave to char for 2-3 minutes. Add the garlic and ginger, gently stir, and leave to char for 1-2 minutes more. Don't let the garlic and ginger burn.

Step 4

Add the charred vegetables to the pot with the tomatoes. Add all the peppers, paprika, black garlic, peppercorns, curry powder, cinnamon, cumin, hot sauce, tamari, soy sauce, worcestershire, agave, and salt. Stir well to incorporate the ingredients, then reduce the heat to low, cover, and cook for 20-30 minutes, until the mixture softens and reduces. It should look like a paste when it's done.

Step 5

Transfer the mixture to a food processor or blender and blitz well to achieve a smooth paste consistency. Add a little water and blitz again. Pass the sauce through a sieve into a container. Set aside.

Step 6

Rinse the rice well, then drain it. In a cast-iron skillet (to get the best char), combine the rice, mushroom dashi, and 1/2 cup of the strained sauce. (The remaining sauce will keep in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 6 months.)

Step 7

Cover and simmer for 18-20 minutes, until the rice is cooked through. Remove from the heat and allow the rice to rest, covered, for 10 minutes. Serving suggestion: roasted vegetables or fried sweet plantain.

0 liked

0 disliked